A Thanksgiving Favorite

This classic dish was a holiday favorite in our home during my growing up years. The original version might have included canned cream of mushroom soup (ouch), canned French fried onions (tsk, tsk), and frozen string beans. However, it was much loved and my mother used to faithfully make this recipe because we all loved it! This is the whole food plant-based version with a cream sauce made from cashews, fresh sautéed mushrooms in white wine, baked French onion rings, and green beans. It is well worth the effort. I love French cut green beans but cutting them French style can take forever. So, I cheat a bit and use organic frozen French cut green beans. If you prefer fresh green beans, that works beautifully too.

Place the flour, milk, and bread crumb mixture into three separate bowls.

Completely coat the onion rings with the flour, then dip the rings into the milk, and coat with the breadcrumbs. You can do several onions rings at one time. I like to do 5-7 at once.

Place the onions rings on a parchment lined baking sheet and bake at 425 for 15-25 minutes or until golden brown and crispy.

Place all of the sauce ingredients into a high speed blender and blend until smooth and creamy.

Sauté the mushrooms using no oil. Turn the pan on medium-high heat. When the pan is hot, add the mushrooms and and stir frequently. As the mushrooms begin to stick to the pan, deglaze the pan using the white wine. You can do this 1-2 tablespoons at a time. When mushrooms become tender, turn off the heat.

To a 2-quart casserole dish, add the green beans, cream sauce, and sautéed mushrooms and mix thoroughly. Top with the baked onion rings and bake in a 400-degree oven for 20 minutes.

Kim’s Hints: You can use fresh or frozen green beans, I chose frozen for this recipe because I love French cut style green beans. If you use fresh green beans, you will need to cook/steam them for 10-15 until tender before you add them to the casserole pan.

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